This issue has been designed to facilitate new studies addressing innovative methods for improvements in contemporary dietary lifestyles. The innovative trends in current food preparation, processing, preservation, extraction, and utilization procedures; emerging ideas in minimizing nutrient losses therein; incorporation of functional foods rich in certain micro/macro-nutrients, and bioactive compounds with anti-oxidative, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-hyperlipidemic potentials, etc. are among top priority goals settled forward for achieving healthy, protected, and sustainable future generation, and hence are welcomed here under the umbrella of this issue.
Therefore, the objective of this special issue will be to collect such studies which have nutrient enhancing, health-protective, disease preventive and/or curative outcomes by utilizing regular food items with innovative ideas.
The topic welcomes the following subjects:
• Innovations in food preparation, processing, cooking, and preservation techniques to maximize nutritional health benefits.
• Innovations in extraction methodologies to minimize nutrient losses therein.
• Micro and macronutrient enrichment/fortification in food items at a household or industrial level
• Dietary innovative ideas to lower nutrition-related health issues like non-communicable diseases and metabolic disorders.
• Dietary innovative ideas to combat the outspread of infectious and inflammatory communicable diseases.
Other new and emerging ideas about food, health, and nutrition like (bioactive compounds, macro and micronutrients, phytochemicals, dietary fiber, and so on) are also welcomed.
This issue has been designed to facilitate new studies addressing innovative methods for improvements in contemporary dietary lifestyles. The innovative trends in current food preparation, processing, preservation, extraction, and utilization procedures; emerging ideas in minimizing nutrient losses therein; incorporation of functional foods rich in certain micro/macro-nutrients, and bioactive compounds with anti-oxidative, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-hyperlipidemic potentials, etc. are among top priority goals settled forward for achieving healthy, protected, and sustainable future generation, and hence are welcomed here under the umbrella of this issue.
Therefore, the objective of this special issue will be to collect such studies which have nutrient enhancing, health-protective, disease preventive and/or curative outcomes by utilizing regular food items with innovative ideas.
The topic welcomes the following subjects:
• Innovations in food preparation, processing, cooking, and preservation techniques to maximize nutritional health benefits.
• Innovations in extraction methodologies to minimize nutrient losses therein.
• Micro and macronutrient enrichment/fortification in food items at a household or industrial level
• Dietary innovative ideas to lower nutrition-related health issues like non-communicable diseases and metabolic disorders.
• Dietary innovative ideas to combat the outspread of infectious and inflammatory communicable diseases.
Other new and emerging ideas about food, health, and nutrition like (bioactive compounds, macro and micronutrients, phytochemicals, dietary fiber, and so on) are also welcomed.